Tag: recipe

Gluten free Lancashire cheese and thyme scones.

These are tasty little treats but not for every day as they are quite high in fat. Lancashire cheese is sharp and goes very well with these scones along with the almond yogurt of course! I chose crumbly Lancashire instead of creamy Lancashire so it can be very easily crumbled before adding it to the mix.

Ingredients

  • 250g gluten free Plain flour
  • 2 1/2 tsp gluten free baking powder
  • 1/4 tsp xanthan gum
  • 100g butter
  • 5 or 6 springs fresh thyme
  • 100g Lancashire cheese
  • 50g Lancashire cheese for sprinkling on the scones
  • 1 egg (and one for brushing)
  • 100g almond yoghurt
  • seasoning.

Method

  • Sieve the dry ingredients into a bowl and mix well
  • Add the butter using the rubbing in method
  • Crumble the Lancashire cheese and remove the stalks from the thyme, add to the dry ingredients
  • Add the egg to the yoghurt and add to the mix, add slowly as you can always add more but not take it away!
  • combine and on a floured surface roll to about 2.5cm thick and cut out using a cutter
  • Brush with beaten egg and add a small amount of crumbled cheese to each one.
  • Cook for 20 minutes at gas make 6/200 degrees C

Makes 9 scones.

Jules_GastroRD2 Comments

Ratatouille – lowfodmap.

Ratatouille is a really healthy dish and the best way to make it is to roast each of the vegetables separately. This might appear to be a bit of a faff, but it does ensure that you can taste all the individual flavours in the dish. It is a dish for those days where you feel like pottering about in the kitchen and have time to prepare a meal. I find cooking relaxing and I enjoy it – but it is also worth mentioning that some people don’t enjoy it at all and find meal preparation a chore, there is tinned ratatouille available but most will contain onion which is a fructan’s, so if you can tolerate fructan’s by all means have the tinned variety instead. (I don’t have an issue with tinned vegetables – they are perfectly acceptable and contain good sources of nutrition.)

The above infographic from Compound Interest https://www.compoundchem.com/ shows the colours of peppers and how this develops with ripening. Yellow and red peppers are the sweetest so are best for this recipe. Note that I have not removed any of the skins from the roasted pepper – this is what I would call a faff and why would you want to remove a source of fibre from the dish? The Mediterranean diet is good for health and this classic French provencale dish is a Mediterranean stew that ticks all the boxes.

Ingredients

  • 1 courgette
  • 1 aubergine
  • 2 packs of mini sweet peppers or 300g yellow or red bell peppers
  • 1 tin tomatoes
  • 1/4 teaspoon of asafoetida
  • 3 tablespoons oil
  • 1 tablespoon dried oregano
  • a few springs of fresh thyme (or a tablespoon on dried)
  • 1 teaspoon of sugar
  • Salt

Method

  • Wash the vegetables and chop
  • Add each vegetable to it’s own tray, drizzle with olive oil, thyme sprigs and season with salt.
  • Add the trays to the oven and roast until soft on gas mark 6/200 degrees C. Watch carefully to avoid burning.
  • Whilst the vegetables are roasting add a tablespoon of oil to a pan and fry the asafotida for a few seconds to release the onion flavour then add the tin of plum tomatoes and mash them. Add the teaspoon of sugar to reduce the acidity of the dish and then add the oregano. Reduce the tomatoes by boiling to a half in volume.
  • Combine all the ingredients and serve.
  • Serves 4 and tastes lovely with fish!

Jules_GastroRDLeave a comment

Madeira cake low fodmap gluten free

I haven’t posted anything to my blog for a long time but this recipe is perfect for a bank holiday weekend. This is a lovely cake for a treat. Its texture improves after a couple of days in a cake tin and is just about right. It is also a great base for a trifle but it might not last log enough to make it! Try it and see if you like it.

Ingredients

150g butter

150g golden caster sugar

3 eggs

1/2 grated lemon rind

1/2 teaspoon Xanthan gum

100g gluten free self raising flour mix

Butter for the baking tin

1 500g loaf style baking tin

Method

Heat the oven to 170°C, Fan150°C, 325°F or Gas mark 3

Butter the baking tin well

Add the butter and sugar to a bowl and cream till pale colour.

Sieve the flour in a separate bowl add the xanthan gum and mix well.

Add the eggs one at a time to the butter and sugar mix and beat well after each one. If the mix appears to be curdling add a tablespoon of the flour mix

Add the grated lemon rind

Add the rest of the flour mix slowly till it’s incorporated fully.

Mix well and add to the baking tin, smooth the top and cook for one hour or until a cocktail stick pushed into the centre of the cake comes out clean.

Enjoy! If you can leave it a couple of days before you eat it, do as the texture does become more moist.

Jules_GastroRDLeave a comment

Vegan nut roast Low FODMAP

We are nearly in Veganuary and what could me more perfect than a vegan nut roast? Some people miss meaty flavours when they venture into meat free eating and this roast is stuffed full of umami flavours meaning you won’t miss meat flavour at all! The dish also contains low FODMAP fibre and this is great for people with IBS-C, who need good gut friendly meals that have fibre to help the bowel keep moving. This dish is stunning enough to use at a dinner party – can I tempt you to a vegan New Years celebration lunch?

Ingredients

  • 10g of dried oyster mushrooms
  • 15g white miso
  • 1 tablespoon of golden linseed’s
  • 150g walnuts
  • 200mls of water
  • 2 sprigs of Thyme
  • Small handful of Thyme
  • 100g pureed chestnuts
  • 80g of chestnuts
  • 140g gluten free breadcrumbs (fibre based if possible)
  • Seasoning
  • 1 tablespoon of hazelnut oil.
  • 100g oyster mushrooms
  • 1 carrot to decorate

Method

Boil the water and add the dried mushrooms, miso and golden linseed’s and allow the mix to soak for 15 minutes – this is the stock for the dish. Taste and add salt and pepper if desired

Make the breadcrumbs and chop the nuts and herbs.

Fry the oyster mushrooms in the hazelnut oil then combine all the ingredients together.

Coat a loaf tin with oil and add the carrot (sliced length-ways) to the bottom of the tin (this will form the decoration on the top of the loaf.)

Heat and oven to gas mark 6, 200 degrees C and cook till the ingredients are well combined – this took approximately 1 hour. At the end of the cooking time turn the oven up to gas mark 7, 220 degrees C and remove the loaf from the tin and place it on the top shelf to brown the outside.

Enjoy – serves 6-8.

Jules_GastroRD1 Comment

Low FODMAP sausage rolls

Christmas party food is important for people who need to follow a free from diet. Here is a popular choice for most parties and the pastry worked out really well and was fairly easy to make.

Ingredients

  • 200g Plain flour
  • 150g butter
  • 1/2 teaspoon Xanthan gum
  • 1 teaspoon of baking powder
  • 50mls water
  • Flour to use to roll out the pastry
  • 500g low fat pork mince
  • 2 Sprigs parsley
  • 2 Sprigs thyme
  • 1 Sprig rosemary
  • 2 sprigs oregano
  • Egg
  • Salt to taste

Method

  • Sieve flour, Baking powder, xanthan gum and salt into a bowl, mix.
  • Weigh out the butter and divide into three.
  • Rub 1/3 of the butter into the flour and then add the water.
  • Bring the ingredients together and roll into a rectangle, mark out into three sections – to the bottom 2/3 and add blobs of butter to the dough.
  • Bring the bottom 1/3 of the pastry over the middle third and then fold over the top third. Rotate a quarter turn, roll and repeat the above at least three times.
  • Rest for 30 minutes before use.
  • Add the pork to a bowl and season.
  • Chop the herbs and add to a blender with the pork mince,
  • Remove the pastry from the fridge and roll out. Add a line of pork mince and fold over the pastry.
  • Cut the pastry and wash with egg wash before using.
  • Cook in an oven gas mark 6, 220 degrees C.
  • Better served warm.

Enjoy!

Jules_GastroRDLeave a comment

Vegan ‘chicken’ and pumpkin couscous – low fodmap

An autumn favourite is pumpkin and numerous varieties can be found. When I was young pumpkin in the UK was unheard of – in fact we used to make Halloween lanterns with a swede! That certainly was a recipe for injury – although the pumpkin isn’t always easy to carve.

I have also decided to venture into a vegan recipe using vegan ‘chicken’ low FODMAP suitable products are based on soya protein or alternatively you could use Quorn ‘chicken’ pieces.

This was a fairly easy recipe to make and was lightly spiced – if you want a heavier spice then you can add more Ras El Hanout. Do check your spice mix has no high fodmap ingredients such as onion or garlic. Enjoy!

Ingredients

  • 200g Pumpkin
  • 30g Pumpkin seeds
  • 30g Pine nuts
  • 20g Sunflower seeds
  • 30g Course peanut butter
  • 200ml Water
  • 1 teaspoon of Ras El Hanout Spice
  • 200g Soya protein based chicken pieces
  • 250g Corn couscous
  • Spray oil
  • 30g mint leaves
  • Seasoning (salt and pepper) to taste

Method

  • Chop the pumpkin and boil in water till soft.
  • Spray oil into a frying pan and add the Ras El Hanout and fry gently with minimal oil to release the flavours, add the chopped mint leaves.
  • Add the peanut butter, seeds and water to the frying pan and cook till thickened
  • Add the ‘chicken’ pieces and cooked pumpkin
  • Weight the couscous and pour over the same amount of boiling water (250 ml) and leave to cook – run a fork through the mix to give texture to the couscous
  • You can either serve the ‘chicken’ sauce and couscous separately or mix the ‘chicken’ sauce through the couscous, as I have done.
  • Serves 5-6 enjoy!

Jules_GastroRDLeave a comment